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Effect of various protease inhibitors on heat-induced myofibrillar protein degradation and gel-forming ability of red tilefish (Branchiostegus japonicus) meat
British Library Online Contents | 2016| -
Effect of various protease inhibitors on heat-induced myofibrillar protein degradation and gel-forming ability of red tilefish (Branchiostegus japonicus) meat
British Library Online Contents | 2016| -
The effect of organic salts on the browning of dried squid products processed by air-drying
British Library Online Contents | 2018| -
Effect of Wax Esters in the Lipids of Mullet Mugil Cephalus Roe on the Lipid Oxidation
British Library Online Contents | 2018| -
The influence of proteases on the browning of dried squid products processed by air-drying
British Library Online Contents | 2017| -
Relationship among pH, generation of free amino acids, and Maillard browning of dried Japanese common squid Todarodes pacificus meat
British Library Online Contents | 2019|
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